Chateau Beau-Sejour Becot (Futures Pre-Sale) 2018
Critical AcclaimAll Vintages
Juicy and forward in feel, with fresh plum, blackberry and anise notes. Dense, but still silky and refined in feel, revealing a long mineral echo through the finish. This is so pure, it seems almost too easy to drink already, just as you realize how ridiculously long it is.
Barrel Sample: 96-99
Tasted on two separate occasions, the 2018 Château Beau-Séjour Bécot is a brilliant wine based on 80% Merlot, 15% Cabernet Franc, and 5% Cabernet Sauvignon, aging in 65% new oak (there’s some in amphora as well) that comes from a magical terroir on the upper plateau, just outside of Saint-Émilion. This is pure limestone soils, and the wine shows it with its fresh, vibrant style as well as incredibly minerality. Vivid cassis, graphite, white flowers, and spice characteristics all flow to a medium to full-bodied, pure, incredibly elegant wine that shows the new style of this estate beautifully. It’s not for those seeking overt power and opulence, but it builds incrementally on the palate, with ultra-fine tannins and a great finish. It’s as classy as it gets. Give bottles 4-6 years of bottle age, and it will keep for 2-3 decades. Barrel Sample: 95-97.
Barrel Sample: 95-97
This is the first vintage to be entirely overseen by Juliet Bécot, as her uncle and father have begun their retirement. New technical director Jean de Cournuaud joined the team, and it's the second year working with consultant Thomas Duclos. The changes that this team are bringing in are clear. There's a beautiful delicacy here that balances the creaminess and fleshy texture of the fruit. The aromatics gather pace in the glass while the tannins are plentiful but not heavy, serving to emphasise the minerality, slate and stunning rosemary and white pepper edge. Drinking Window 2027 - 2042. Barrel Sample: 95
The estate was named Beau-Séjour in 1787 by General Jacques de Carle, the proprietor at the time. Michel Bécot bought the estate from Doctor Jean Fagouet in 1969 and further increased the area under vine from 10.5 hectares to 15 by acquiring 4.5 hectares on the Trois Moulins plateau in 1979. The chateau then took on the name of Beau-Séjour Bécot. The vines are planted on perfectly homogenous soil ideal for producing fine wine. Michel Bécot retired in 1985. His two sons, Gérard and Dominique, now manage the estate.
Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.
St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.
Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.
The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.
Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.